Chinese Food Made Easy by Ching-He Huang

Author:Ching-He Huang
Language: eng
Format: epub
Publisher: HarperCollins Publishers

2 When ready to serve, put all the ingredients for the dressing into a blender and blitz to combine. Drizzle over the beef, garnish with the spring onion, chilli and coriander and sprinkle on the toasted seeds. Add a drizzle of chilli oil. Put the Sichuan peppercorns into a small pan and dry roast until fragrant, then remove from the heat and crush in a pestle and mortar, or place in a plastic bag and bash with a rolling pin. Sprinkle over the dish and serve immediately.

There is a large population of Muslim Chinese in Beijing. They came from western China and brought with them a unique cuisine that calls for the use of spices such as cumin and fennel, which found their way to China along the Silk Route. Lamb and mutton are the preferred choice of meat of the Muslim Chinese, but you can use any red meat. The spices in the dish are distinct and extremely flavourful, but the crème de la crème is the addition of lots of chopped spring onion and coriander to complement the meat. Who said that tasty dishes need be complicated?

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